Maple Pumpkin Cheesecake recipe

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Ingredients

1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup whipping cream
¾ cup pure maple syrup
½ cup chopped pecans

Nutrition Info

637.3 calories
carbohydrate: 45 g
cholesterol: 157.1 mg
fat: 40.1 g
fiber: 2 g
protein: 9.1 g
saturatedFat: 22.6 g
servingSize: -
sodium: 502.5 mg
sugar: 34.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees.

  2. Combine graham cracker crumbs, sugar and butter, press firmly on bottom of 9-inch springform pan.

  3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt, mix well. Pour into prepared pan.

  4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

  5. To serve, spoon some Maple Pecan Sauce over cheesecake.

  6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup, bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened, stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Recipe Yield

1 (9 inch) cheesecake

Recipe Note

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

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